Directions

In 7- to 8-quart Dutch oven or heavy saucepot, combine cumin, oregano, and chile powder. Cook on medium 1 to 2 minutes or until toasted and fragrant. Transfer to sheet of waxed paper; set aside. In same Dutch oven, heat oil on medium until hot. Add beets, onion, pepper, and 1/4 teaspoon freshly ground black pepper. Cook 15 minutes or until vegetables are tender, stirring occasionally.

Add garlic and reserved spice mixture. Cook 2 minutes, stirring constantly. Add tomatoes, beans, and water. Heat to boiling on medium-high. Reduce heat to medium-low and simmer 30 minutes, stirring and mashing some beans occasionally. Season with 1/4 teaspoon freshly ground black pepper. Makes about 9 cups. (Can be prepared up to this point up to 2 days ahead; transfer to airtight container and refrigerate. Reheat before serving.) Divide among serving bowls and top with sour cream and cilantro. Serve with cornbread, if you like.